& Co.
Interview with
Lexie Park
Eat Nünchi
Lexie Park
Eat Nünchi
LA-based Lexie Park is a multidimensional artist and designer working in food. After a decade-long career in fashion, she combined her passion for cooking and design to create Nünchi, a project inspired by the Korean concept of empathy and emotional intelligence.
What’s your Eastern Zodiac Sign? And your Western? Which one resonates more with you?
Eastern-Year of the Snake, Western- Pisces
I love reading peoples’ astrological charts so I connect more with Western astrology and also have been into Human Design lately! but my mom keeps me updated with the Eastern Zodiac.
Can you share about your ethnic and generational background?
My parents were both born in Korea and came to the US at a very early age. I was born and raised in LA with my parents speaking fluent English growing up so I definitely identify as a true Korean-American.
Superstition from your childhood that you still believe in today.
There are too many! But if I had to pick one, I would say whistling at night. Anytime my friends whistle at night especially in our house,
I ask them politely to stop calling the ghosts!
What pivotal experiences guided you toward your current path? Was there a specific moment or individual that influenced you?
At age 30, I definitely felt the pressure to “succeed” and felt the urge to switch careers (ironically). My life partner definitely encouraged me to express my creativity through food.
What dish from your childhood, lovingly prepared at home, holds a special place in your heart?
There’s a dish called spam-guksoo that my mom and aunts all cook in our individual homes. It’s a dish that’s unique to our family that’s super simple but delicious! It consists of somen noodles, spam, julienned carrots, zucchini and onion in a light soy dashi broth.
It’s often said that our parents’ express emotions through food. What’s your go-to meal when you want to convey your feelings?
My go-to meal is always some sort of jiggae (Korean stew). To me, it’s the most comforting and gives me the most sense of “home”.
As you came of legal drinking age, what was your inaugural drink? And what’s your beverage of choice now?
Vodka was my inaugural drink specifically flavored Absolut- now I refuse to drink any Vodka. I’m not much of a drinker now, but if I want to enjoy an occasional drink, I would say umeshu tonic is my go-to at home. We make a big batch every year.
Who serves as your guiding light? Why?
There’s not one specific person that I really look to when it comes to making decisions. I’m inspired by many but really have learned to trust my own gut when making significant decisions.
Who are your ultimate dream collaborators?
Rei Kawakubo, Martin Margiela, and Yoyoi Kusama.
Which restaurant holds the title of your favorite at the moment?
That’s a really tough question- it really depends. The most inspiring meals thus far from coast to coast have been Benu (SF) and Atomix (NYC). They both took a cuisine that I’m very familiar with, but executed it in a way I would’ve never imagined.